Sunday, January 30, 2011
Lemon Ricotta Pancakes
Saturday morning, after a week of sickness, I awoke with a bounce in my step and a desire to cook. A few weeks ago on Twitter, someone spoke about delightful Lemon Ricotta Pancakes. This triggered a memory of some Lemon Ricotta Pancakes that I enjoyed in Portland back in December at Jam on Hawthorne. I knew that today was a day in which to enjoy such a delight.
These pancakes take some time to prepare but that first bite makes it all worthwhile. They are a light and yet flavor punched pancake. Add blueberry compote and you have a serious treat on your hands. Add a bit of bacon and eggs to this meal for a breakfast that will carry you throughout the morning.
Lemon Ricotta Pancakes
Adapted from CHOW
5 T unsalted butter
1 cup whole milk
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon fine salt
3 large eggs, yolks and whites separated
2 T granulated sugar
2 T packed finely grated lemon zest
1/2 teaspoon vanilla extract
3/4 cup whole-milk ricotta cheese
* For serving, powered sugar, maple syrup and blueberry compote (recipe follows)
1. Put butter and milk in a small saucepan over medium-low heat. Stir until butter has melted. Remove from heat and cool.
2. Sift flour, baking powder and 1/2 teaspoon salt in a medium bowl.
3. Whisk egg yolks, 1 T sugar, lemon zest and vanilla together in a large bowl. Whisk in a bit of the milk-butter mixture to temper the eggs and keep them from curdling. Then slowly add the rest of the mixture and continue whisking.
4. Add the flour mixture and stir until just combined.
5. Whisk egg whites into soft peaks. Sprinkle in remaining 1 T sugar and 1/2 t salt. Fold the whites into the batter until just combined.
6. Gently fold the ricotta into the batter. The batter will be lumpy and streaked.
7. Heat your griddle to medium heat and measure out a 1/4 cup of batter for each pancake. Cook until bubbles form on top of the pancakes before flipping and browning.
8. Serve immediately with powdered sugar, blueberry compote, and maple syrup.
1 pint fresh blueberries
3/4 cup water
2 T sugar
2 T cornstarch
juice of one lemon
1. Place blueberries, water, sugar and cornstarch in a small saucepan. Heat over medium heat until berries begin to just burst.
2. Remove from heat and add lemon juice and zest. Serve over Lemon-Ricotta Pancakes.